- Aug 15, 2016
- 87
- 96
In Ohio, it has been lots of rain and wind lately so no smoking. It was nice this weekend been active on the smoker. Did two racks of ribs to compare a new butcher and local grocery store with corn on the cob for dinner Saturday. 3 - 2- 1 method with new rub recipe. Butchers ribs won the rib off. The grocery store ribs separated
While cooking the ribs, I was at Costco who had choice packer briskets at $2.79 a lb. I bought a 7.5 packer for $21. Threw it on right after the ribs were done w mustard base + bone doctor spice blend + small amount of leftover Jeffs Texas rub .
Made a fattie with sweet sausage, red onions, pepper jack, cooked bacon, bone doctor spice blend and g Hughes sugar free bbq.
I am also making beef tallow from the brisket trimmings.
Brisket is being pulled at 203 (looking to finish around 17-18 hours cook) & fattie at 165. Pics to follow beyond this ribs shot.
Using Grilla chimp at 225 degrees with Costco pellets with a Fat Heads head shrinker imperial IPA to pass the time.
While cooking the ribs, I was at Costco who had choice packer briskets at $2.79 a lb. I bought a 7.5 packer for $21. Threw it on right after the ribs were done w mustard base + bone doctor spice blend + small amount of leftover Jeffs Texas rub .
Made a fattie with sweet sausage, red onions, pepper jack, cooked bacon, bone doctor spice blend and g Hughes sugar free bbq.
I am also making beef tallow from the brisket trimmings.
Brisket is being pulled at 203 (looking to finish around 17-18 hours cook) & fattie at 165. Pics to follow beyond this ribs shot.
Using Grilla chimp at 225 degrees with Costco pellets with a Fat Heads head shrinker imperial IPA to pass the time.
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